Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce

Directions

1. 1
   Make the sauce.
2. 2
   In a saute pan over medium heat, heat olive oil.
3. 3
   Add shallot and saute for 3 minutes.
4. 4
   Add thyme and cranberries and saute for another 2 minutes.
5. 5
   Season with salt and pepper.
6. 6
   Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.
7. 7
   Add vegetable stock and reduce by half again.
8. 8
   In a small bowl, combine arrowroot and water.
9. 9
   Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes.
10. 10
    Turn off heat and whisk in margarine, 1 tablespoon at a time.
11. 11
    Remove thyme stems before serving.
12. 12
    Add vegetable stock and reduce by half again.
13. 13
    In a small bowl, combine arrowroot and water.
14. 14
    Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes.
15. 15
    Turn off heat and whisk in margarine, 1 tablespoon at a time.
16. 16
    Remove thyme stems before serving.
17. 17
    Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.
18. 18
    Heat olive oil in a large saute pan.
19. 19
    Using medium-high heat, saute cutlets on each side until browned and crisp.
20. 20
    Serve with the cranberry Cabernet sauce.